This content documents a large-scale charitable effort to prepare and distribute 200 lbs of smoked brisket burgers to homeless individuals, showcasing the dedication and resources involved in providing a high-quality meal to those in need.
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Hey guys, we're back and today we're
going to be smoking 200 lb of brisket
for the homeless. First, let's get all
of the brisket. We already asked the
workers to bring us a case of 200 lb of
Damn,
he brought out 200 lb, guys. Okay, so
how much does each case weigh?
>> Uh, first is 77.
>> Uh-huh. 63 and 58.
>> Perfect. I appreciate the help, man.
>> Yeah. We're going to be smoking all of
this up, man. All of it.
>> Yeah. We got a huge smoker. We're going
to put it in the smoker and feed the homeless.
homeless.
>> That's all good, man.
>> Thank you so much, brother.
>> How about that? Hope you guys have a
good one.
>> Yo, have a good one. Thanks for the
help, bro. You're always awesome, man.
>> Hey, you think I can get a picture with you?
you?
>> Of course, man. Of course.
>> Hey, one of my friends back home, he's
from Fresno. He watches your videos.
>> Oh, yeah. and he sees me in them and he
freaks out. So, I'm going to send him that.
that.
>> I appreciate the support, man. Hey, God
bless you, bro. Thanks for the help.
>> Okay, guys. We got 200 lb of brisket.
We're going to smoke all of this up and
make special burgers. First, let's find
We found the burger buns. We're going to
be getting 10 of these.
These are going to be really special
brisket burgers. Two,
Two, three,
three, four,
four,
five, 6,
7, 8, and 9.
And that's 10 of these right here. Now,
let's get a bunch of mayonnaise.
Perfect. Ketchup.
Let's get the soda. First, let's get Squirt,
Squirt,
Dr. Pepper,
and for the final drink, Pepsi.
We're going to be getting water off
camera and all the other little
ingredients at a different store. But
let's check out and I'll meet you back
We're going to have to scan the beef
over there because it's not scanning
Hey, the beef wasn't scanning over
there, so I guess we got to scan it
right here. Mind I ask why she's
recording or
>> Oh, it's from my YouTube channel. Go and
feed the homeless.
>> Yeah. So, I make big quantities of food and
and >> Yeah.
>> Yeah.
>> This time we're making 200 lb of smoked brisket.
brisket.
>> That's sick.
>> Yeah. Yeah. We're going to be making I
think brisket burgers. So, it's going to
be super bomb. Yeah.
>> So cool. Cuz not only you feeding them,
but you're feeding them like good stuff.
>> Yeah. I try to make like gourmet food,
you know.
>> That is so cool.
>> God bless you guys. Thank you so much
for the help.
>> Have a beautiful night.
>> Yep. You too. Okay, we got everything
scanned now. I'll meet you back at my house.
First, let's unpackage all of the
brisket and get it ready for the smoker.
Boom. We unpackaged all 200 lb of
brisket. Now, let's trim it up. We're
going to move everything right here so
Okay, guys. Now, we're going to trim off
all the excess fat on the brisket
because brisket contains a lot of fat
right here. And we don't need this much.
We just need a little bit and that's it.
We're going to be trimming off all this
fat and the silver skin. So, let's cut
off right here. Keep the brisket round
so the edges don't burn. You see this?
This is all fat that we don't need.
We're going to be rendering this into
beef tallow and putting it on top of our
brisket later.
Nothing but fat.
And you don't want to cut off all the
fat. Just a little bit because this is
way too much right here.
And we're going to cut off like a/4 inch
from the flank side because it's a
little bit too thin and it's just going
to dry out in the smoker. And we're
going to be reusing all of this anyways.
Just a little bit. Not too much cuz this
is all meat.
It's just gonna all burn. Anyways, if
you leave all this thin part on, this is
Let's flip it and trim this side as
well. Like I said, this is all fat.
Couple inches of it. See,
See,
just a big chunk of fat. From the
backside, you can leave a/4 in of fat.
The brisket is the chest part of a cow,
so it's fatty and you want to make sure
you cook it well so it's tender and
juicy. We're about done. We're going to
leave a little bit of fat on the
brisket. It kind of protects it from
Keep a little bit of fat on there, but
you want to get all of this unnecessary
fat off. Okay, the first brisket is
trimmed and it's ready for seasoning.
We still got a lot of work we got to do.
We're going to be trimming all of this
brisket off camera, and we're going to
be right back when we start seasoning
all of it up. And we trimmed up all of
the brisket beautifully. We left a
little bit of fat on and this looks good
right here. Now, let's season it. First,
we're going to be using yellow mustard
as our binder. And let's just start
pouring it all over. You're not going to
taste the mustard on the brisket when it
cooks. This is just so our seasoning
sticks onto the brisket really good.
This looks good right here. And let's
just rub it all over. Oh, I don't want
to get my shirt dirty. Let's put on the
new apron. We got our new apron on so we
don't get our shirt dirty, guys. We only
got one more day for pre-orders left and
that's it. I'm not sure if these designs
will ever be available again. We got
jackets, aprons, shirts. So, please show
your support and go to crewcali.com.
That's kr3wk ki.com.
And get yourself some merch. Everything
goes back into my videos so I can do
even bigger and better things. And let's
get back into the video. Let's start
rubbing all of this mustard on all of
the brisket. Make sure you get the whole
brisket. Coat it good. All the sides and corners.
corners.
Now, let's flip and coat the other side
as well.
And let's put more mustard on the other side.
And let's just rub the other side as
well. This apron comes in handy, guys.
Especially when you lean over, if you
touch the food, you don't get any of
And we got all the brisket nice and
coated. Now it's ready for seasoning.
Now, let's season all the brisket with
prime rub seasoning. This got rosemary,
garlic, and onion, and a bunch of
different herbs and spices. So, let's
season it good. You want to coat the
brisket really good and just pat it
down. You don't want to rub. Get a good
coating on it. This is a thick piece of
meat. And this is going to develop a
really good crust on all of the brisket.
It's going to turn out to be amazing.
This seasoning smells really good. Don't
be scared to season the brisket well.
Like I said, this is a thick piece of
Now, we're going to be using some of
this smoky seasoning right here. This
brisket is going to taste delicious,
guys, with all these different herbs and
spices on it. It's going to turn out amazing.
And like I mentioned before, guys, you
always want to season from high up. It
This looks good. Now, let's just pat it
down. You don't want to rub. This smells
Now, let's flip and do the same thing to
And let's season the other side real
quick. Any little spots we missed, we're
going to go over it and season
everything good. This took a lot of work
to trim everything up, to season it. And
guys, this is going to take a lot of
hours to smoke all this up. This is 200
And this looks good right here. Now,
Okay, the brisket is trimmed up and
seasoned well. You want to rest this
only for around 30 minutes to 1 hour so
it doesn't dry out. We want this as
juicy as possible. We're going to be
right back when we're outside and we're
ready to smoke all of this up. It's time
to start smoking up all of this brisket.
Today we're going to be using hickory
wood pellets. This goes really good with brisket.
And we're going to be setting the smoker
to 225°.
Okay, we got this one heating up. Now,
let's heat up the next one.
And we're going to be smoking the
brisket for around 6 to 8 hours until it
hits 160° internal temperature.
We set both the smokers to 225°.
The smoker is at 225. Let's throw the
brisket in. Let's grab a thick piece of
brisket. Put it straight on the smoker.
Just like this. And we're going to grab
our thermometer and put it straight into
the thick part of the brisket. Right
into the middle.
Just like this. Now, we're going to know
the internal temperature of the brisket
as it cooks. Same with this one. Let's
put it straight inside. Right into the
Now we got the top level and the bottom
level temperature. This is going to cook
perfectly. And let's just throw all of
our brisket in. We're going to try to
fit as much as we can. These are all
We're going to switch these right here.
So, the thicker one goes on the bottom
And let's fill up this smoker right here.
Third layer. And the fourth and final
layer. We fit a lot of brisket into both
Now, the trick is we want to smoke the
brisket until it hits 165° internal.
We're looking for a really good crust on
the brisket. After 6 to eight hours,
we're going to take it out, wrap it up
in butcher's paper, and throw it back
into the smoker until it hits 195 to
205° because that's when the brisket
becomes super super tender and the
gelatin breaks down. We're going to be
right back in around 6 hours. Okay,
guys. After 10 hours, the brisket in
this smoker is done smoking. We got it
to 165° internal temperature.
We're about to wrap it up in butcher's
This took a lot longer than expected.
The brisket in this smoker is still not
Wow,
this looks amazing right here. It smells
really good. Let's put it down straight
on top of our butcher's paper. Look at
this bad boy right here.
You can see the juice just pouring out.
We want the brisket as juicy as
possible, guys.
Okay, put this one on top of the
Look at this beautiful brisket right
Now, from the fat that we trimmed off
earlier, we rendered down some homemade
beef tallow right here.
This is some good stuff, guys. We reuse
everything. And let's just pour a little
bit on top. We want the brisket super
juicy. This is going to give it a lot of flavor.
We're going to probably put the brisket
More butcher paper. Let's pick it up.
Put it down like this and wrap it up
this way.
We're trying to seal in all those
juices, guys. Wrap it up like a
Okay, once you wrap it up tightly,
this is good to go back into the smoker.
Let's wrap the other ones up real quick.
This is so juicy. The smell that's
coming off of this is just amazing, guys.
Look at this guys.
All three brisketss are wrapped up.
Let's throw them back into the smoker
until they hit 205° internal. Let's grab
our package
Perfect. We got it in the smoker. We're
going to wrap these two up off camera.
And these still got a little bit more
smoking to do, like 2 to 3 hours. We're
going to be getting everything to 205°
in the butcher's paper so it becomes
super super tender. We still got 13
brisketss to smoke up and we're going to
be right back when everything is done.
The first batch of brisket is fully done.
done.
We got this to 200° internal
temperature. This is going to be fall
aart brisket right here. It feels like a
marshmallow. This is super tender.
This is going to be perfect to shred up
This still got to get to 205. And the
brisket in this smoker still got a few
hours to go. You got to make sure to let
brisket rest 2 hours before you ever cut
into it. It's very important. We're
finally done. We smoked up 200 lb of
brisket. This took over 16 hours to do.
Now, let's get into it. This took a lot
more work than expected, guys. One of my
hardest videos yet.
And like I said before, you want to make
sure this rests for at least 2 hours.
This looks beautiful right here. Wow.
It's ready to break. You see how tender
this is, guys? That's why we smoked it
to 200° internal temperature. That's
when all the gelatins break down and it
becomes very tender. Man, this is the
Okay, let's unpackage all of the brisket
really fast. And we unwrapped all of the brisket.
This smells so good right here. So,
let's cut into it. We're going to cut it
straight in half so I can show you guys
Look how juicy that is, guys.
This is super super juicy right here.
And let's cut into this one as well.
Look at this, guys. You see that? That's
the smoke ringing on it. Turned out
really good. It's even hard to cut it.
It's got a really good crust on the outside
outside
Look at the smoke ring on it.
This looks so good right here. And it's
Let's shred it up.
We're going to be shredding up the
brisket and making burgers from this.
This is going to be pulled brisket
That's how you know it's tender right
there. And the crust on the outside,
man. It's just caramelized, crispy.
You never want dry brisket. All that
pink is from the smoke penetrating the
meat. This is all flavor right here.
These are going to be some of the best
burgers we ever made. And the brisket is shredded.
Look how juicy this is right here, guys.
Looks so good. I want to give it a taste test.
Wow. This is some of the best brisket I
ever had. It's super juicy. You don't
even need your teeth to bite into it.
You can just use your tongue. That's how
tender it is. The seasoning tastes
amazing on it. The smoke penetrated the
meat really well. This turned out really
good, guys. Let's cut a few of these
brisketss open to see how juicy it is.
This is one of the best looking
brisketss ever.
Okay, we still got a lot of work we got
to do. We're going to be shredding all
of this brisket up, and we're going to
be right back when we're finally ready
to make the special burgers. We shredded
up all the brisket.
Now, let's make the special burgers. We
got everything ready. It's time to make
all the burgers. First, let's make our
and mix.
Guys, we're making a lot of sauce. We
got 200 lbs of brisket over here. So, I
think we're going to make around 150
burgers to 200. A little bit more ketchup.
And our homemade sauce is done. First,
let's grab a piece of foil and put it
down. Then, let's grab our burger buns
and put some of our homemade sauce on it.
Just like this.
Now, let's grab some of our brisket and
put it right on the bun.
Just like this. Perfect.
Perfect.
And let's grab some pickles and put it
on top. Two pickles.
American cheese.
To finish it off, some sticky honey
And this is what you call a brisket
burger right here, guys.
Okay, guys. We still got a lot of work
we got to do. We're going to make a
whole bunch of burgers and we're going
to be right back when we're finally at
the homeless community. Okay, guys. We
got all of the burgers done. We made
over 200 brisket burgers right here and
we got them in the insulated bag.
Everything is super hot. We heated it up
in the oven so the cheese melted. Now,
let's start passing it out to the
>> How you guys doing? >> Good.
>> Good.
Today we got super special brisket
burgers. We smoked this for over 16
hours. We made 200 lb of brisket. We
shredded it up and made it into burgers.
So these are special brisket burgers
right here. We got sauce as well and
sodas. So let's do one by one, please.
How you doing today, man? >> Good.
>> Good.
>> Okay. And then would you like any sauce?
>> Yes, I would.
>> We got uh sticky honey barbecue. We
already put some on the inside, but this
is some extra.
And then what kind of drink would you
like? We got square Pepsi, Dr. Pepper.
>> Give me Dr. Pepper.
>> I got you. >> Thanks.
>> Thanks.
>> Here you go, man. God bless you. Thanks
for the help, man.
>> Here's a brisket burger for you.
Homemade. There's cheese, pickles,
brisket on it. So, it tastes really
good. And then, would you like some
sticky honey barbecue sauce? >> Sure.
>> Sure.
>> So, what's it on your shirt?
>> So, this is 100 lbs. This is like the
theme of the channel. Yeah. So, I made
it into a logo cuz we always do Yeah. We
always do 100 lb uh videos, you know,
100 lb of this, 100 pound of that. So, I
made it into a logo and then I put a
cool design on the back right here. >> Yep.
>> Yep. >> Cool.
>> Cool.
>> What kind of drink would you like? >> Um,
>> Um,
>> Dr. Pepper.
>> Dr. Pepper. Yeah. This is my new merch.
It's only It's only available for 24
more hours, guys. This is the last day
and I'm not sure if these designs will
ever be available again. We got aprons,
jackets, shirts. So go to crewcali.com.
That's kr3wk ki.com and get yourself
some merch. It helps me out a lot.
>> God bless you. Enjoy.
>> Hello. How you doing?
>> Hello. How you doing?
>> I'm good.
>> We got brisket burgers. Would you like
some sauce on the side?
>> Thank you.
>> Of course.
>> Can I get the black garlic?
>> No problem.
>> You can really taste the smoke in that.
It's really good.
>> Here you go. Have a blessed day.
>> Homemade brisket burger.
>> Black garlic. Black garlic.
>> Black garlic. No problem. And we got
black garlic sauce right here, too.
>> They can choose between barbecue or the
black garlic. Both are really good. I
don't know where all
>> here's a Pepsi for you.
>> Thank you.
>> Enjoy. God bless you.
>> God bless you.
>> Hello. How you doing?
>> Here you go, man. Enjoy. Have a blessed
day, guys. We had so much brisket. 200
lb of it. So, we made 200 burgers and we
made the burgers really thick, like a
pound each. So, people are going to get
Hello, man. Good to see you again.
>> All right.
>> How you doing?
>> I'm okay.
>> Mix well.
>> God bless you, man.
>> Oh, you just want a burger? Okay. Here
you go.
Thank you, sir.
That good brisket burger. Enjoy.
>> That one there, too. >> Sure.
>> Yeah. Enjoy.
>> That's smoked brisket for over 16 hours.
There's cheese, pickles on the inside.
We put special sauce as well. So, it's
really good.
>> Thank you very much. >> Hello.
>> Hello.
>> How you doing?
>> Good. How are you, man? >> All right.
>> All right.
>> We got homemade smoked brisket burgers. >> Beautiful.
>> Beautiful.
>> How's your day today, man?
>> It's great. How are you doing?
>> I'm doing great. Super happy to be out
here. It was raining earlier, so I'm
glad to be out here.
>> Yeah, absolutely.
>> Here you go.
>> Cool. Thank you.
>> Have a blessed day, man.
>> How you doing today?
>> I'm good.
>> Okay. You want another burger? Yeah, I'm
getting one for
>> a friend. Sure. Here
Here
you go. And what kind of drink would you
like, sir?
>> No problem. Here's a square for you.
Thank you very much. God bless you.
>> How you doing? I'm don't feel good, but
I don't eat.
>> You don't feel good? I hope this makes
you feel a little bit better. It's a
>> Here's Dr. Pepper.
>> Thank you. You have a nice evening.
>> You, too. We decided to make takeout
burgers today because it was raining
earlier. So, I'm happy we're out here
today because I wasn't sure if we're
going to be able to drive around since
it was raining.
>> How you doing? >> Nothing.
>> Nothing.
>> Would you like black garlic or honey?
Both. Okay. How's your day today, man?
>> It's good to hear.
>> And what kind of drink would you like?
>> Uh, Dr. Pepper.
>> Here's a Dr. Pepper.
>> Enjoy, man.
>> Hello, man. How you doing?
How you doing?
>> I'm okay.
>> Okay. This is a homemade brisket burger.
>> Here you go. And what kind of drink
would you like?
>> Dr. Pepper.
>> I got you. Yeah, Dr. Pepper is my
favorite. It's one of the best sodas in
my opinion, guys.
>> How you doing, young man?
>> Good. How you doing? You already know.
>> I remember you from always mentioning
the meatballs.
>> Meatballs and spaghetti.
>> Thank you.
>> Really good.
>> Yeah, we made that a while ago. You have
good memory with that.
>> Hey, I'm a cook, so I
>> load it on there.
>> Let me know how this tastes. This is
homemade smoked brisket burger. We
smoked it.
>> How long was it smoke for?
>> Over 16 hours. It took a lot longer
because we filled up the smoker with so
much meat. It took a while to smoke. I
>> I'll go ahead and give you a review.
I've been doing super good.
>> We made it out here. It was raining
super hard earlier, so I was worried if
we're going to even be able to make it
out here, but God made everything work.
>> If I grab one for the lady in the orange.
orange.
>> Sure, you can. You can take one.
>> Pass it to her. Enjoy.
>> What can I drink?
>> Squirt. Gotcha. God bless you. It's
>> Thank you very much.
>> Did you try any yet? >> Yeah.
>> Yeah.
>> Yeah. Was it good? >> Yeah,
>> Yeah,
>> for sure.
>> Here you go, man.
>> You want another one? Yeah.
>> Was it good?
>> It was good
>> for sure. Here you go. Enjoy
>> the black one.
>> Black one. No problem.
>> Some black one.
>> Black garlic. Yeah, it's good sauce. I
ate one of the burgers, man. The cheese
goes really good and the pickles with
it. Uh-huh.
>> Thank you.
>> Enjoy. God bless you.
>> God bless. Can I have soda? Another
We gave away a lot of burgers over here.
We have over half in this bag and still
a bunch in this bag. We're going to
attempt to give everything out today,
but like I said, we made around 200
burgers. How you doing today?
>> You need a little help right now.
>> Oh, you need a little help. I hope this
can give you a little energy.
>> Said the Lord worked for the best best
of those who love him.
>> Amen. Amen.
>> The Lord brought me out here today.
>> Oh, praise God.
>> It was raining and he stopped the rain.
>> I know. Tomorrow, a couple couple days
of sunshine. Praise God.
>> And you drink with them squirts.
>> Of course. Here you go. God bless you.
>> Thank you, sir. Thank you. Nice meeting you.
you.
>> Same here. Praise God. >> Amen.
>> Here you go.
>> Thank you. >> Enjoy.
>> Enjoy.
>> Showing proof that you do.
>> Uh it's just that I when I record,
people watch my videos, they buy my
merch, donate, and that's how I'm able
to do these things because, you know,
buying 200 lb of brisket is super
expensive. But thank God I got a good
community. Thank you guys for helping me
do this. And that's how I'm able to
support doing this, you know. Um, you
can walk up right here. >> YouTube.
>> YouTube.
>> It's Crew Cali on YouTube.
>> They're so good.
>> Oh my god.
>> I got you.
>> God bless you. I'm glad you enjoyed.
Thank you so much.
>> This is like restaurant food. Like
>> Yeah, I try I try to make it restaurant
quality. Gourmet.
>> Thank you.
>> I got to tell you, you guys' meal better
than the restaurants. Smoked salmon the
other day. >> Uhhuh.
>> Uhhuh.
>> Thank you so much, man.
>> Yeah. I would love another one, please.
>> I got you. You like the brisket, huh?
>> Gosh, it was amazing. >> Yeah,
>> Yeah,
>> I feel the same way. It's amazing. When
you smoke it low and slow for a while,
it turns out to be super juicy, tender. So,
So,
>> I wish you all the success on the
YouTube and everything you do.
>> Thank you so much, man. That means a lot.
lot.
>> Do a squirt this time.
>> Sure. I'll give it a square. I'll give
you a squirt.
>> Here you go, man. Enjoy, man. Good to
>> How you doing?
>> Fine. How are you?
>> I'm doing good. You you you've been out
there, too. What's that? Uh man, my
sister live out there. She tell me every
time you come.
>> Yeah, I go everywhere. I go everywhere.
>> I know you be everywhere. >> Uh
>> Uh
>> what you be doing? God is good, man.
>> Amen. God is good.
>> Would you like a drink?
>> Let me take a squirt.
>> No problem. Hey, God is good. I'm glad
to be out here today, man. Nice meeting you.
you.
>> Yes, I'm glad you're out here.
>> Thank you so much, man. Not for the
food, but as a human being.
>> Thank you, man. Means a lot, bro. God
bless you, man.
>> God bless you.
>> We're almost done with the first bag of burgers.
>> You ever had brisket before? >> No.
>> No.
>> No, man. First timer. Well, I hope you
enjoy. Here you go, man.
That's why we do what we do, guys,
because a lot of people out here haven't
tried these types of foods, and I want
everybody to experience some good
Now, let's drive around the streets and
How you doing, man?
He said squirt. Squirt. Good to see you
again, bro.
>> Enjoy. Let's walk around the streets and
pass out all the burgers. We got brisket burgers.
burgers.
>> All right.
>> Yeah. Homemade smoked.
>> Better than that.
>> Yep. Smoked brisket burgers.
>> Thank you. >> Enjoy.
>> Enjoy.
>> You want a brisket burger? I want
another one.
>> I got you, man. How you doing today?
>> Cold. Starving.
>> Cold starving. I hope this makes that
here. Take two if you're starving.
>> Of course. I don't want nobody to starve
>> Smoked brisket burgers with a Pepsi.
Appreciate it.
Here you go. Thank you. Thank you.
Enjoy, sir.
>> You think if you got extra, I get one
more. I pass all.
>> Sure. Take one extra. We got a lot. We
made 200 today. Enjoy.
>> We got brisket burgers.
>> Oh, nice.
>> How you guys doing today? >> Yourself?
>> Yourself?
>> I'm doing wonderful.
>> Good to see you.
>> All right. >> Enjoy.
>> Enjoy.
>> Brisket burger. Yeah. Brisket burger. Good.
Good.
>> Enjoy, brother.
>> God bless you guys. If anybody wants
some food, let me know. How you doing, man?
man?
>> How you doing, brother?
>> I'm doing good. We got brisket burgers.
>> Give you two? Sure. I'll give you two
and Steph not cooking today over there.
>> Of course, man. I got to come out here.
>> Hey, thank you.
>> Enjoy, man. God bless you. Stay warm out here.
here.
>> Appreciate your time.
>> Okay, that's still warm. brisket burger
and a Pepsi. We got a delivery for you.
>> God bless you guys.
>> You want some food? >> Yeah.
>> Another one for my kids.
>> What's up, man? Good to see you, bro.
>> Good to see you, too, bro. Thank you.
Thank you. Thank you.
>> Share with your uh what's your friend in
there? That's brisket burgers.
>> Okay, let me get two more, please.
>> You said you got a family.
>> Oh, yeah. Take it.
>> Thank you.
>> Take it. Hey, enjoy, man. God bless you.
Of course.
>> This idea, I wanted to do something
special. So, we bought 200 lb of brisket
and we smoked it all up and made pulled
brisket burgers.
>> You like it?
>> Thank you so much, man. That means a
lot. God bless you guys. Enjoy.
Now, let's go to a different place. Hey,
We got brisket burgers.
>> Oh, right.
>> Here you go. Here, I'll give you another
one, man.
>> All right, cool.
>> Thank you.
>> God bless you, man.
>> All right.
>> We still have a good amount of burgers
left. We're going to drive around other
streets and try to pass everything out
today. Homemade brisket burgers today.
They're still nice and warm, so I hope
you enjoy, boss.
>> Thank you. >> Drink.
>> Drink.
>> Appreciate it.
>> Hey, is anybody hungry? Who didn't get
food? You didn't get food.
>> I came back from parole. Yeah, I got my
par right here. You came back from parole.
parole. >> Yeah.
>> Yeah.
>> It's going to be a perfect burger to eat
right here.
>> Yo, you're going to love it. >> Good.
>> Good.
>> Enjoy, sir. Homemade brisket burgers.
We got food. Who's hungry?
>> Yeah. You guys hungry?
>> Yes, sir.
>> I got you guys. How you guys doing?
>> Thank god you came back. Thank God. Hey
man, I remembered you. You're over here.
So, I had to come back. >> Okay.
>> Okay.
>> How much people?
>> I got two friends.
>> Two friends.
>> Yes, sir.
>> Your lady and Okay.
>> Brisket burgers.
>> Oh, yeah. Thank you.
>> Enjoy, guys.
>> Thank you for coming back. God bless you.
you.
>> Of course. Share with the people in the tent.
tent.
Now, let's go to a different place.
Okay, we're on another street. Let's
pass the last of the burgers out. Hey,
we got food.
Is anybody hungry?
>> Yeah. These are the last of the burgers
that are left. We made a lot today. Here
you go, sir. Thank you.
God bless you guys. Good to see you.
That's smoked brisket burgers, homemade.
>> Oh my god.
>> I know you could be right.
>> I try. I tried. Thank you guys. God
bless you. >> Holiday.
>> Holiday.
>> Yep. Happy holidays. We got food. Who's hungry?
